based on a recipe in The Ultimate Mediterranean Diet Cooking for One Cookbook by Kelly Jaggers
serves 1
1 cup broccoli florets 2 teaspoons olive oil Penzeys Northwoods seasoning, or other blend, to taste 1 lemon wedge 2 Tablespoons crumbled feta cheese
Preheat oven to 425 degrees F. Place broccoli on a small baking dish and drizzle with the oil. Stir it around to coat the broccoli. Sprinkle with the seasoning and stir it again. Roast for 10 minutes, then turn the broccoli over and roast the other side for 5-10 more minutes until broccoli is slightly charred and the stems are crisp-tender. Put the broccoli on your plate, squeeze the lemon wedge over the broccoli, top with the feta, and serve.
olive oil 1 small red onion, thinly sliced 2 cloves garlic, minced 1 ½ cup Sugar Plum Tomatoes, cherry tomatoes, grape tomatoes, or other small tomatoes 4 cups baby spinach ¾ cup of chopped fresh herbs: chives, basil, dill, parsley, thyme, oregano, what have you got?, divided 6 large eggs ½ cup sour cream 1 teaspoon salt ½ teaspoon ground black pepper 1 block TJ’s Feta Cheese, crumbled and divided
Preheat oven to 350°F.
Heat 1 Tablespoon olive oil over high heat in a large skillet, until shimmering. Add 1 cup of the tomatoes. Toss until the tomatoes begin to blister and pop, about 5 minutes.
Add the onion and garlic. Stir occasionally, until the onions begin to soften, about 3-5 minutes.
Add the spinach and cover pan with a lid. The pan will be very full, but in a few minutes the spinach will cook down and wilt. Remove the lid and stir spinach every few minutes until most of the spinach is wilted, then remove from heat.
Add ½ cup of the herbs to the pan.
In a bowl, whisk together the eggs, sour cream, salt, and pepper, then stir in half of the feta cheese and the spinach mixture.
Grease a 7×11″ casserole dish with 1 teaspoon of olive oil.
Pour the egg mixture into the casserole dish, distributing the tomatoes as desired.
Sprinkle the remaining feta cheese over the top.
Bake for 20-25 minutes or until the frittata is set in the center.
Cut the remaining tomatoes in thin slices; drizzle with remaining ½ tablespoon olive oil and season with salt and pepper (or use the vinaigrette of your choice) add the remaining ¼ cup of herbs, and stir. Cut the frittata into 6 pieces and put on plates. Top each serving with the dressed tomatoes & herbs.
Sent out by Kaiser on 1/18/24. My thoughts: I am really surprised/disappointed in Kaiser for sending out a recipe that calls for such expensive and hard-to-find ingredients. This does not inspire the average person to make this healthy and delicious salad. And the ingredient list doesn’t even include the chicory! Harumph. Instead of the escarole, head of radicchio, and chicory, I used Trader Joe’s Champs Elysees salad mix (and I will add some arugula next time). I used toasted slivered almonds instead of hazelnuts. I added goat cheese.My beet took a full hour to roast.
Simple advice for eating a more healthful diet: eat fruits and vegetables of a variety of colors. This salad’s color palette may vary with different combinations of beets and citrus, but it will certainly make fresh fruits and vegetables the star of the meal. Salads of the chicory family are especially hearty. This salad keeps well for leftovers even after being dressed; think entrée salad one night topped with fish, and leftovers for lunch the next day.
Servings: 6 Prep time: 45 minutes
4 medium beets
3 garlic cloves, unpeeled
1 medium fennel bulb
3 citrus fruits
1 head escarole
1 head Treviso radicchio
1/4 cup mint leaves
1/4 cup tarragon leaves
1/3 cup roasted hazelnuts, chopped
1 tablespoon fresh lemon juice
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil, plus some for drizzling on beets
1/8 teaspoon coarse sea salt
Freshly ground black pepper
Preheat the oven to 375 degrees.
Trim the beets of their tops and scrub clean. Pat beets dry and place cut side down, along with the garlic cloves, on a large rectangle of aluminum foil.
Drizzle with a little olive oil and sprinkle lightly with salt and pepper. Wrap foil tightly, place the packet on a small baking sheet, and roast in the oven until beets are tender, about 45 minutes to one hour.
Carefully open foil and let cool briefly. When able to handle, wear gloves or use a paper towel to rub the skins off the beets. Cut each beet into quarters, then into 1/3″ slices.
Reserve the roasted garlic cloves for the vinaigrette.
For the fennel, trim the green stems and cut bulb in half through root. Trim away most of root. Thinly slice the fennel and reserve in cold water. Drain before using.
For the citrus fruits, cut a little bit off each end, exposing the flesh below. Place cut side down on cutting board and trim away the pith and zest (the white and colorful stuff, respectively) by following the contour of the fruit with your sharp knife. Next, cut crosswise into round slices (pop the seeds out if you can) or cut out segments by trimming alongside the inner membranes.
Cut the radicchio into one-inch-wide pieces and tear the escarole into smaller pieces.
Pick the mint and tarragon leaves off the stems and wash along with the chicory.
For the vinaigrette, remove the roasted garlic from the cloves and whisk together with the lemon juice, apple cider vinegar, Dijon mustard, and olive oil. Season with a 3-finger pinch of salt and a few grinds of black pepper.
Combine all of the ingredients together in a large bowl. Start by using about 1/2 to 3/4 of the vinaigrette, adding more to taste.
Highly recommended step: Place the ricotta in a cheesecloth-lined sieve and set the sieve over a bowl. Cover the ricotta with plastic wrap and place in the refrigerator for at least 8 hours or up to one day.
Cook shells in a large pot of boiling salted water, stirring occasionally, about 9 minutes (they will still be quite hard); drain. Run under cold water to stop the cooking; drain again.
Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5–6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1–2 minutes. Add spinach, cover, and cook until beginning to wilt, 1–2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2–4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
Melt butter in reserved skillet over medium-high heat, add garlic and onion and cook, stirring occasionally, until onions soften, about 5 minutes. Add marinara sauce, crushed red pepper, Pizza Seasoning or Italian Seasoning, if using, and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6–8 minutes.
While sauce cooks, add ricotta, 3 oz. Parmesan, mozzarella, fresh herbs, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
Nestle stuffed shells into hot sauce in skillet, open side up.
Before cooking
Cover and cook over medium heat until shells are soft and warmed through, at least 10 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and more fresh herbs as desired.
1/2 cup medium shell pasta 1 Tablespoon olive oil 1/4 cup small diced yellow onion 1 garlic clove (you can leave it whole and remove it before serving, or slice it thinly) 5-6 grape tomatoes, sliced or halved handful of baby spinach 1/3 cup ricotta Kosher salt (Diamond Crystal is best) Parmesan or Asiago, grated, to taste red pepper flakes black pepper 5 big basil leaves, chiffonade chopped parsley
In a 3-quart non-stick pot, cook the pasta lol in salted boiling water until nearly done. Drain and set aside. Put the olive oil, onion and garlic in the pot and cook until the onion begins to soften. Add the tomatoes and spinach and cook, stirring, until the spinach wilts. Add the pasta, ricotta, a big pinch of Kosher salt, and Parmesan or Asiago and stir until the ricotta is warmed through. Pour into a wide pasta bowl and top with red pepper flakes, black pepper, basil and parsley.
12 oz mushrooms, such as maitake, crimini, white button, shiitake (stems removed), or oyster, cut into 1″ chunks (about 5 cups) 4 Tablespoons olive oil, divided 4 large fresh thyme sprigs 3 garlic cloves, thinly sliced 2 large shallots, or 4 small, thinly sliced (more?!) Kosher salt and freshly ground black pepper 1 pound precooked polenta, cut into 1″ chunks (about 3 cups) 1/3 cup grated Parmesan or Asiago cheese, plus more for serving 1/3 cup chopped fresh parsley leaves and tender stems, for garnish crushed red pepper flakes, for serving (optional)
Heat the oven to 450 degrees F. In a shallow 2-quart casserole or gratin dish, or an 11×7″ baking dish, combine the mushrooms, 3 Tablespoons of the oil, the thyme, garlic, shallots, 1/2 teaspoon salt, and a few grinds of black pepper, tossing well. Roast for 15 minutes; the mushrooms should have started to wilt and glisten.
While the mushrooms are roasting, in a large bowl, toss the cubed polenta with the remaining 1 Tablespoon of oil, a big pinch or two of salt, and a few grinds of black pepper.
After the mushrooms have roasted for 15 minutes, take the baking dish out of the oven and stir in the polenta. Sprinkle the Parmesan over the top and bake for another 15-20 minutes until the mushrooms are tender.
Turn on the broiler and broil for 1-2 minutes until the top of the polenta is crispy with some brown spots. (I did not do this as it was 93 degrees outside that day.)
To serve, garnish with parsley and finish with more Parmesan and red pepper flakes, if you like.
1 tablespoon olive oil 3 scallions, thinly sliced, white and light-green parts only 1/2 cup whole-wheat orzo pasta 1 cup low-sodium chicken or vegetable broth 1/2 cup sliced grape tomatoes 1/2 cup grated zucchini (3 ounces) 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh basil leaves 2 teaspoons fresh lemon juice 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper
Optional:
crumbled goat cheese or grated parmesan or asiago
Heat the oil in a large saucepan over medium heat. Once the oil shimmers, stir in the scallions; cook until softened, 1 to 2 minutes. Add the orzo and cook, stirring, for 2 minutes.
Pour in the broth and increase the heat to high; once it comes to a boil, reduce the heat to medium-low, cover and cook for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.
Stir in the tomatoes and zucchini; cover and cook for 2 minutes. Remove from the heat; stir in the parsley and basil, lemon juice, salt and pepper, and serve topped with cheese if desired.
Makes 4 servings
Per serving: Calories (using low-sodium vegetable broth and no cheese) 240; Total Fat 8g (Saturated Fat 1g); Cholesterol 0mg
Sodium 240mg; Total Carbohydrates 36g; Dietary Fiber 8g; Protein 7g
1/2 a medium zucchini, grated on a large holes of a box grater
1 cup blanched sliced broccoli florets and stems
1 green onion, thinly sliced
1 teaspoon canola oil
steamed rice
Trader Joe’s Chili Onion Crunch
soy sauce
Heat a non-stick saucepan or skillet over medium-high heat. Add the oil and the vegetables. Cook, stirring occasionally until the zucchini is soft but not mushy. Put some rice in a wide bowl (like for pasta). Top with the vegetables. Drizzle on some good tamari or soy sauce and a nice spoonful of Chili Onion Crunch.
from Smitten Kitchen Keepers – new classics for your forever files
These cornbread squares are like biscuits! So delicious. (She says to bake in an 8″ pan but I prefer 9″.)
1/4 unsalted butter, melted 1/2 cup canola oil or olive oil 2 large eggs 2 teaspoons Diamond Crystal kosher salt (I tried 1.5 teaspoons today 3/5/23) 1/2 cup buttermilk 1 cup (185 grams) packed coarsely grated zucchini 1/2 cup fresh or frozen corn kernels (no need to defrost if frozen) 1/2 cup minced scallions (green and white parts) 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 3/4 cup plus 2 Tablespoons (125 grams) cornmeal 1 1/2 cups (175 grams) all-purpose flour
Heat oven to 350 degrees F. Lightly coat an 9″ square baking dish with butter or nonstick spray, line it with parchment that extends up 2 sides of the pan. In a large bowl, whisk the butter, oil, eggs,and salt together. Add the buttermilk, and whisk to combine. Mix in the zucchini, corn, and scallions. Sprinkle the baking powder & baking soda over the batter, and mix it in thoroughly. Add the cornmeal and flour ad mix only until they disappear.
Pur the batter into the prepared pan, spread it smooth, and bake for 28-33 minutes or until a toothpick inserted in the center comes out batter-free. Transfer to a cooling rack.
from Smitten Kitchen Keepers: new classics for your forever files, by Deb Perelman
Serves 4-6
1/4 pound kale, preferably lacinato or dinosaur kale (half a standard bunch) – I used curly kale and it came out fine 3 tablespoons olive oil, divided 1 small yellow onion, diced small (1/4″) 3 garlic cloves, minced (I used 1 large) 1 tablespoon tomato paste 1 cup (150 grams) small green lentils (ideally French du Puy), rinsed 2 1/2 to 3 cups vegetable broth, the more robust the better Kosher salt freshly ground black pepper 2 tablespoons sherry vinegar or red-wine vinegar one 4-oz log goat cheese, cut into four 1″ segments thick slices of country or sourdough bread, toasted or grilled, for serving
Strip the leaves from the stems of the kale and tear the leaves into bite-sized pieces. Thinly slice the stems and set them aside with the diced onion.
Place 2 tablespoons of the olive oil in a medium-sized heavy pot that has a lid (I used our 3 qt. Green Pan sauce pan) over medium heat. Add the kale stems, onion and garlic and cook until the onion softens, 5 or 6 minutes. Add the kale leaves and cook, stirring occasionally, until they soften down, 1-2 minutes. Stir in the tomato paste and cook for 1 minute; then add the rinsed lentils, 2 1/2 cups broth, 1 teaspoon kosher salt, and many grinds of black pepper. Bring to a boil, then reduce to a very low simmer and cover. Cook for 60 minutes, until the lentils are tender but not collapsed. If the lentils look thirsty, like they may dry out before they cook through, add the last 1/2 cup of broth.
Remove from the heat and stir in the sherry vinegar. Make 4 little divots in the lentils with a spoon and drop a piece of goat cheese into each. Replace the lid and let the lentils rest for 4-5 minutes until the goat cheese has softened. Drizzle with the remaining tablespoon of olive oil. Use wide flat bowls for serving, if you have them. Using a large spoon, scoop out each serving to include one piece of goat cheese. Serve with the grilled or toasted bread.
Kristin's Favorite Recipes 